Here are some original recipes ideas to impress your friends!
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Salted Macarons with smoked trout rillettes*
Ingredients:
For the macarons: 2 egg whites
140 g icing sugar
80 g ground almonds
20 g powdered sugar
For the filling: smoked trout rillettes Maison Saint-Lô
Preparation:
1) Mix the ground almonds and icing sugar, mix them in a robot to get a fine and homogeneous. Sift all over a baking paper and set aside.
Whip the egg whites and egg whites with a pinch of salt when the whisk begins to leave traces, add a tablespoon of powdered sugar and then the rest of the sugar until the whip form "of bird beaks "into the white.
Stir in the mixture in several times sugar - white almonds and mix with a spatula, careful not to "break" the whites.
Place the macarons on a plate covered with baking paper using a pastry bag with a smooth endpiece. Be sure to make small piles as they will deviate a little and space them enough.
2) Tap the plate on the work plan to well compacted them.
Let them to "crust" for at least 30 min or more at room temperature.
Before baking, think to preheat the oven at 150 ° C.
Place the plate with the macarons on another plate or even two if you have three.
Bake for 12 minutes monitoring the cooking.
3) out of the oven, let cool for a few minutes and peel off baking paper.
Interpose a layer of smoked trout rillettes Maison Saint-Lô between two macaroons. Keep cool before serving.
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Mini cheesecakes with smoked trout**
Ingredients:
For about twenty canapés
50 g of crackers
50 g melted butter
80 g ricotta
90 g cream cheese with garlic and herbs
1 large egg
What we can put inside or on either:
20g walnuts
2 slices of smoked trout Maison Saint-Lô
Chervil, dill, chives (optional for decoration)
Preparation:
1) Mix or crush crackers and mix with melted butter. Spread in the base of the impressions.
2) Beat the cheese, ricotta and egg in a bowl. Add the chopped nuts and smoked trout Maison Saint-Lô cut into pieces. Spread the mixture over the crackers.
3) Put the mini-cheesecakes to bake 15 to 20 minutes in a preheated 170 ° C (th.5-6) oven. Unmold, allow to cool, then place in the fridge at least 4 hours.
Just before serving, decorate the surface with the rest of smoked trout Maison Saint-Lô and herbs.
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Puffs with fish sausage with sorrel***
Ingredients:
Fish sausage Maison Saint-Lô
Stuffing sorrel:
1 strainer of sorrel
1 tablespoon of white wine
1 tablespoon of flour
3 tablespoons of heavy cream
1 egg yolk
Sea salt and some pepper
A puff pastry
Basil sauce:
cream + lemon juice + salt + basil chopped + pepper in a saucepan. Mount the butter sauce.
Preparation:
1) Make compoter 1 strainer of sorrel with 1 tablespoon of white wine.
2) Add back 1 tablespoon of flour.
3) Then 3 tablespoons of cream.
4) Add salt and pepper.
5) Remove from heat and add an egg yolk.
6) Place the stuffing of sorrel obtained on fish sausage Maison Saint-Lô.
7) Put all in puff pastry.
8) Brush with egg yolk and baked.
9) Bake for 45 minutes (time until the pastry is golden brown).
10) Serve the flaky fish drizzled with basil sauce.
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Bon appetit!
In order to propose you original recipe ideas, we took inspiration in cooking recipes present on:
* 750g
*** AFTouch cuisine
